Other than for cooking rice what’s the use of a rice cooker? I have been wondering about this lately. Sometimes you don't’ have the option of dragging in a commercial cooking range to do the cooking at catering event or for out of home cooking, so rice cookers have done wonders for me. It worked perfectly where open flames were not an option (e.g. museum, consulate). Also if you have a tiny apartment and need an extra hot spot there is your friend the rice cooker. Another factor is that rice cookers hold the heat within compared to a cooking vessel on the stovetop, which radiates a lot of heat and energy, particularly disturbing on a hot summer day. Let’s face it, it is simple to fill a rice cooker vessel and push one button - the hardest part is to wait until the food is cooked!
What To Cook
Beside the obvious rice I find it easy to cook plenty else with great success. Grains such as quinoa, wheat berries, faro, beans, steel cut oats, polenta and even risotto shine when cooked in the rice cooker. Vegetables by themselves such as cabbage, carrots, Swiss chard etc. have great results, so flavorful. I call these braising vegetables, which are different than quick cooking vegetables such as peas, and asparagus. One pot food wonders like hot pot soups, stews, and sauces are the most ideal meals to be cooked in that rice cooker vessel with its electrical no-brain supervision.
Once you have figured out the time to cook a few recipes in a rice cooker you realize the options are limitless and you’re free to hit the button and leave instead of watching the stove.
Warm Holding
A warm holding option after the food has been cooked is a tremendous asset as you are able to keep food hot for a long period of time at a safe temperature where bacteria growth is unlikely to happen (above 150 degrees). This comes in handy if you need to step away during the cooking process like my spouse does often when she is negotiating our toddler daughter’s busy play schedule.
Entertaining at home becomes easy without looking like a total mess in the kitchen since the holding capabilities give you plenty of time to get things organized and cleaned up before your guests arrive.
Hopeful Future
What you can’t do is grill in a rice cooker, for now, but that is just another invention away. I’ve heard of stories where people made bread, cakes, egg dishes and more in a rice cooker! This tells me there is still plenty to be discovered for us.
(millet in the rice cooker before and after cooking)
Braised Napa Cabbage w. Spices
(recipe yields four portions)
1 head Napa Cabbage
1-tablespoon vegetable oil
2 cloves garlic, peeled
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon sea salt
½ teaspoon cayenne
¼ teaspoon cardamom
1. Halve cabbage with knife then cut hard core out of bottom. Pick deep-green outer leaves from cabbage and discard.
2. Cut cabbage halves into ½-inch wide strips.
3. Put oil and garlic into the rice cooker, close lid then push “cook” button.
4. After two minutes add cabbage and spices then close and push “cook“ button.
5. Cook cabbage for 35 minutes.
6. Serve immediately or put on the “hold setting” to keep the cabbage warm for an extended time period.
(Nappa cabbage & spices before and after cooking)
Chef’s Note: Be careful when you open the lid – scalding hot steam escapes!
Some rice cookers have settings for a range of foods but all of them have a cook and hold button, which is totally sufficient.
The theme of that day was vegetarian friendly dishes cooked in the rice cooker.
(left picture tofu, bok choy, buckwheat cabbage)
(right barley risotto, baby spinach, string beans, Shisisto peppers with a sprinkle of Gruyere)
In case you always wanted to know why rice washing is important?
Rice is washed before cooking with clear water to rinse off impurities, bran and starch which will result in light fluffy rice.
